JP2008136391A - Young leaf composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a young leaf composition enabling ingestion of sufficient amount of nutriment and dietary fiber, easily drinkable because of having no green smell peculiar to green juice, continuously ingestible, and richly containing functional nutriment. <P>SOLUTION: This young leaf composition contains a young leaf treated product, ground sesame, roasted sesame, and soybean flour. It is possible to reduce grassy smell peculiar to green juice so as not to bother a user, and to give favorable aroma and flavor by mixing sesame and soybean flour with young leaf component. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a composition containing a green juice component and a method for producing the same.

  Aojiru is a squeezed juice made from young leaves such as wheat, but it is rich in vitamins and insoluble dietary fiber, adsorbs harmful substances, improves the intestinal environment, suppresses absorption of cholesterol, prevents rapid increases in postprandial blood glucose levels, super It is attracting attention as a health food having effects such as activating oxide dismutase (SOD). In green juice, young wheat leaves are contained in a polished state, and the cell wall of the plant is destroyed, so that the nutrients in the cells are easily absorbed. Therefore, by ingesting green juice, it is possible to absorb nutrients more efficiently than eating the leaves as they are. The insoluble dietary fiber contained in a large amount in the green juice promotes the function of the intestines and discharges waste products in the body, thereby eliminating constipation and improving blood circulation. In addition, chlorophyll contained in young leaves also has a deodorizing effect that eliminates bad breath.

  However, since Aojiru is a squeezed juice made from young leaves, there is a disadvantage that it is difficult to drink due to the unique blue odor of plants. In order to eliminate this blue odor and difficulty in drinking, attempts have been made to form tablets, for example, but in this case, in order to take the necessary amount of nutrients, a large amount of tablets must be taken. There's a problem.

  Soy is very rich in vegetable protein and is also called “field meat”. Soy protein is very high in 35.3g in 100g of soybean, and contains 9 essential amino acids that cannot be synthesized in the body in a well-balanced manner, and bad cholesterol that triggers lifestyle-related diseases that are one of the problems of modern society. It also has a function to lower the total cholesterol level. Soybeans are rich in nutrients such as vitamins and minerals, including vitamin E, which prevents oxidation in the body and prevents aging, as well as vitamin B1, vitamin B2, vitamin K, potassium, calcium, and dietary fiber. effective. In addition, isoflavones contained in soybeans are used as substitutes for female hormones, and have the effect of improving menopause and preventing osteoporosis by preventing calcium elution from bone. In addition, soy is rich in unsaturated fatty acid linoleic acid and has a function of lowering total cholesterol.

  Sesame has been eaten as a health food since ancient times. Sesame contains an abundance of about 50% of unsaturated fatty acids such as linoleic acid and oleic acid, has a function of reducing bad cholesterol and total cholesterol, and has an effect of preventing arteriosclerosis. Sesame contains antioxidant components such as vitamin E and sesaminol, suppresses the formation of lipid peroxides, and is effective in preventing aging and preventing cancer.

  Attempts have been made to ingest foods having excellent functions as described above. For example, Patent Document 1 describes a sesame oat formulation containing dry wheat leaf powder and sesame. Yes. Patent Document 2 describes a food product obtained by mixing kale green juice and soy milk. However, nothing has been reported so far in which green juice components are blended with sesame seeds and kina flour.

JP 2002-45147 A JP 2004-215607 A

  The problem of the present invention is that a sufficient amount of nutrients and dietary fiber can be ingested, and since there is no blue odor peculiar to green juice, it can be ingested easily and continuously, and it contains abundant functional nutrients. It is to provide a young leaf composition.

  The present inventors have found that when sesame and kinako are blended with the young leaf component, the blue odor peculiar to the green juice is reduced so as not to be noticed, and a preferable aroma and flavor are imparted. Further investigations have been made, and it has been found that the use of ground sesame seeds and sesame seeds as sesame seeds further increases the flavor, thereby completing the present invention.

That is, the present invention includes the following inventions.
(1) A young leaf composition comprising a processed young leaf, ground sesame, dried sesame and kinako.
(2) The young leaf composition according to (1), wherein the processed young leaf is a dry powder of young leaf and contains 15% by mass or more of ground sesame.
(3) The young leaf composition according to (2), comprising 40 to 80% by weight of dry powder of young leaves, 1 to 8% by weight of sesame seeds, 15 to 50% by weight of ground sesame seeds and 1 to 20% by weight of kinako.
(4) The young leaf composition according to (1), wherein the processed young leaf is young leaf juice and contains 0.6% by mass or more of ground sesame.
(5) The young leaf composition according to (4), comprising 0.04 to 1.6% by mass of green sesame, 0.6 to 10% by mass of ground sesame and 0.04 to 4% by mass of kinako.
(6) Adjust the water content of the mixture containing dry powder of young leaves, ground sesame and kinako so that the water content of the granules after granulation is 2-6%, and granulate the mixture at 35-50 ° C After that, the manufacturing method of the young leaf composition characterized by mix | blending iri sesame.
(7) The method according to (6), wherein iri sesame is blended so as to be 15% by mass or more based on the total amount of the young leaf composition.

  According to the present invention, a green juice that has a unique taste, odor, and texture and is difficult to drink can be made extremely drinkable and continuously drinkable. In addition, the present invention provides an excellent young leaf composition that can simultaneously ingest functional components of sesame powder.

  The young leaf composition of the present invention is obtained by blending ground sesame seeds, sardine sesame seeds, and kinako into a green juice component, that is, a processed young leaf. By blending sesame seeds, the flavor of sesame seeds is added, and a very savory young leaf composition can be obtained. By adding not only sesame but also sesame seeds as sesame seeds, a special aroma component is added when sesame seeds are tightened, and the flavor is further improved. In addition, by blending kinako, it is possible to obtain an easy-to-drink young leaf composition with a rich taste. The young leaf composition of the present invention blended with ground sesame, iri sesame and kinako as sesame has a good flavor and is easy to drink.

  Examples of the plant that is a raw material of the young leaf composition of the present invention include gramineous plants (for example, barley, wheat, oats, rye and other wheat, rice, whey, straw, millet, acne, corn, sorghum, sugar cane, etc. ), Asteraceae plants (for example, Artemisia), Aceraceae plants (Ashitaba, parsley, celery, etc.), Mulberry plants (for example, Mulberry etc.), Dokudami family (for example, Dokudami), Lamiaceae (for example, Young leaves (including stems) of green plants such as cruciferous plants, cruciferous plants (Komatsuna, kale, cabbage, broccoli, etc.), liliaceous plants (eg, asparagus, etc.) But is not limited thereto. These may be used alone or in combination of two or more.

  Young leaves cultivated using the organic cultivation method are preferable because they contain a large amount of nutrients and are less anxious about health problems due to residual agricultural chemicals. Preferably, young leaves of grasses are used, more preferably young leaves of wheat, and still more preferably young leaves of wheat. It is best to use young leaves harvested at the beginning of splitting or at the beginning of heading.

  The young leaf processed product contained in the young leaf composition of the present invention includes, for example, young leaf juice (ie, green juice) and young leaf dry powder. The dry powder of young leaves is not particularly limited as long as it is a dry powder obtained from young leaves (which may include stems). For example, pulverized young leaves, crushed young leaves, squeezed young leaves Includes dried products. The powder also includes granules. Even if the young leaf composition is in a form other than the powder, it is included in the young leaf composition containing the young leaf dry powder as the young leaf processed product as long as the young leaf dry powder is contained as its component.

  The young leaves are preferably treated as quickly as possible because the green color of the young leaves fades and fades over time after harvesting. After harvesting, the young leaves are washed with water or the like to remove mud, dust, etc., drained, processed as they are, or processed after cutting to an appropriate length (for example, 10 cm).

  In the preparation of the young leaf dry powder, it is preferable to perform a blanching treatment such as hot water treatment or steaming to inactivate the enzyme involved in the green discoloration of the young leaf or alteration of the nutrient components. What is necessary is just to determine suitably the temperature and time of a process at this time according to the quantity of the young leaf to process, and the pH of hot water. Cooling immediately after the blanching treatment is preferable because green color and flavor can be maintained. Even when the blanching treatment is not performed, the flavor is not impaired, but by performing the blanching treatment, a young leaf dry powder is obtained in which the green color of the young leaf and the flavor are maintained for a long time. Instead of the blanching treatment, the enzyme may be inactivated by microwave irradiation.

  When the blanching process is performed, a dehydration process is performed prior to drying after cooling. Dehydration is performed using a dehydration apparatus such as a centrifugal separator. A drying process is performed by the arbitrary methods normally used by those skilled in the art, such as hot air drying, warm air drying, high pressure steam drying, electromagnetic wave drying, freeze drying, etc., for example. The dried young leaves thus obtained can then be pulverized through a pulverization step.

  It is preferable that the dried young leaf is fragmented before being subjected to the pulverization step. The fragmentation can be performed by a method of fragmenting a plant body such as shredding using a slicer, a cutter or the like that is commonly used by those skilled in the art. Moreover, it is preferable to heat-process before using for a grinding | pulverization process. The heat treatment is preferably performed at 110 ° C. or higher in order to serve as a sterilization treatment. Examples of such a method include high-pressure sterilization, heat sterilization, and pressure steam sterilization. By performing the heat treatment, the flavor of the young leaves can be improved.

  The grinding process is performed using any machine or tool normally used by those skilled in the art, such as a crusher, a mill, a blender, or a stone mill. At that time, it is preferable to grind so that 90% by mass or more passes through a 200-mesh sieve because the texture is improved.

Alternatively, the young leaf dry powder can be prepared by obtaining a young leaf squeezed juice and then drying and pulverizing it. The specific drying method in this case is not particularly limited, and for example, any one method such as concentration, filtration, centrifugal separation, centrifugal filtration, spray drying, spray cool, drum drying, vacuum drying, freeze drying, etc. is used alone. Can be used in combination. In that case, you may add the excipient | filler normally used as needed.
The moisture value in the young dry powder is usually 10% or less, preferably 8% or less.

  In the present invention, the moisture value refers to the rate of mass reduction of a sample that occurs when the sample is heated and dried under specified conditions. For example, when the sample is heated and dried at 107 ° C. for 1 hour, It can be measured as a percentage of the sample.

  The young leaves used in the present invention may be subjected to GABA enrichment treatment before branching treatment. GABA enrichment treatment is performed by a method of adding glutamic acid and / or a salt thereof to a raw material for young leaves, a method of performing anaerobic treatment, steaming and then drying, or a method of irradiating infrared rays in a wavelength region having a heating effect. Can do. GABA (γ-aminobutyric acid) is one of the non-protein constituent amino acids widely present in the living world, and is important as a major inhibitory transmitter of nerves in higher animals and exhibits a blood pressure lowering action. Are known. Therefore, the young leaf composition with which the function which GABA has strengthened can be obtained by using this young leaf enriched with this GABA as a raw material.

  For the juice of young leaves, the harvested young leaves are washed with water to remove mud, dust, etc., and then drained or cut to an appropriate length (for example, 10 cm), water is added appropriately. Thereafter, it can be easily obtained by combining any method usually used by those skilled in the art, for example, a mechanical crushing means such as a mixer and a juicer and a solid-liquid separation means such as centrifugation and filtration.

  As the sesame as the raw material of the young leaf composition of the present invention, any seed can be used as long as it is a seed of a plant classified into the sesame family (Pedaliaceae), such as white sesame, black sesame, gold sesame, and tea sesame. Is mentioned. These may be used alone or in combination of two or more. White sesame has a high oil content and black sesame is characterized by a strong flavor. The sesame to be used may be determined according to the desired flavor. Sesame grown using an organic cultivation method is preferable because it has a good flavor and is less susceptible to health problems caused by residual agricultural chemicals.

  Fried sesame seeds are fried sesame seeds that soften the husks of sesame seeds, add a unique aroma that is produced by heating, and improve aroma and flavor. As a method for producing iri sesame, for example, sesame is selected and washed with water, dehydrated and roasted at 170 ° C., and then sieved (for example, about 3.5 mm; about 5 to 6 mesh) is added, and 16 mesh is used. The method of using what performed what was left) is mentioned.

  Although the compounding quantity of the young leaf processed material in the young leaf composition of this invention changes with the form of a young leaf composition, in the case of the dry form which mix | blends a young leaf processed material as a dry powder of a young leaf, it is 40-80 mass% normally, Preferably it is 50- 75% by mass.

  Ground sesame seeds are made from sesame seeds as they are or after being fried until they are powdered using a mortar, etc. The husks of sesame seeds are destroyed, and the aroma and taste components in the seeds can be used effectively Is in a state. As a method for producing ground sesame, for example, there is a method of using ground sesame in a mortar and using a material that has passed through a sieve (for example, 5 mesh). Commercially available sesame and ground sesame may be used.

  In the young leaf composition of the present invention, the amount of sardine sesame and ground sesame varies depending on the form of the young leaf composition. When the young leaf composition of the present invention includes a young leaf dry powder as a processed young leaf and is in a dry form such as a powder, granule or tablet, the composition contains 1 to 8% by weight, preferably 2 to 5% sesame seeds. It contains 15% by mass, preferably 15-30% by mass of ground sesame. When the young leaf composition of the present invention is in a non-dried form containing young leaf squeezed juice as a young leaf processed product, for example, in a liquid or semi-solid form, the composition contains 0.04 to 1.6% by mass of sesame seeds, preferably Contains 0.08 to 1.0% by mass, and contains sesame seeds 0.6 to 10% by mass, preferably 0.6 to 6% by mass. If the amount of sesame seeds is too large, the texture becomes worse due to the grain feeling of sesame seeds. In addition, if the amount of ground sesame is too small, the flavor of sesame is lowered, and if it is too much, it becomes sesame odor. Therefore, the above content is preferable.

  As the kinako that is the raw material of the young leaf composition of the present invention, any can be used as long as the soybean is roasted, peeled and ground. Soybeans used as the raw material for kinako can be any seeds of Glycine plants, black beans, red beans, dada beans, green soybeans, white soybeans, beggars Examples include beans. These may be used alone or in combination of two or more. Soy beans cultivated using organic cultivation methods are preferred because they have a good flavor and are less susceptible to health problems due to residual agricultural chemicals.

  Examples of the method for producing kinako include a method of roasting soybeans in an enamel pan, etc., then removing the outer skin, pulverizing it with a mixer, etc., and finally sieving it with a sieve (for example, 20 mesh) to remove the outer skin. Commercially available kinako may be used. The amount of kinako in the young leaf composition of the present invention varies depending on the form of the young leaf composition. When the young leaf composition of the present invention includes a young leaf dry powder as a processed young leaf and is in a dry form such as a powder, granule or tablet, the composition contains 1 to 20% by weight of kinako, preferably 3 to 10% by weight. % Is included. When the young leaf composition of the present invention is in a non-dried form containing young leaf squeezed juice as a young leaf processed product, for example, in a liquid or semi-solid form, the composition contains 0.04 to 4% by mass, preferably 0. 12 to 2 mass% is included. If the amount of kina flour is too large, it will offset the sesame flavor and become powdery.

  In a preferred embodiment, the young leaf composition of the present invention comprises 40 to 80% by weight of dry powder of young leaves, 1 to 8% by weight of ground sesame, 15 to 50% by weight of ground sesame and 1 to 20% by weight of kinako. In another preferred embodiment, the young leaf composition of the present invention comprises young leaf juice, 0.04-1.6% by weight of sesame seeds, 0.6-10% by weight of ground sesame seeds, and 0.04-4 of flour. Including mass%.

  The method for producing the young leaf composition of the present invention is not particularly limited as long as it is a method of blending all of the above raw materials, and any method can be used. For example, the green juice obtained by squeezing young leaves may be mixed directly with sesame seeds, ground sesame seeds and kinako powder to make a liquid composition. Thus, a dry powder composition may be used. The young leaf composition of the present invention includes those in a dry form and in a non-dry form, for example, liquid and semi-solid forms. Dry forms include powders (including granules), tablets, capsules encapsulating powders, and the like. The dry form is preferably one that can be easily dispersed or dissolved in a beverage and can easily prepare a green juice beverage. The moisture value in the dry leaf composition of the present invention in a dry form is usually 10% or less, preferably 2 to 6%, preferably 3 to 5%. Moreover, the thing of a drink form and the thing of a normal food form are also included in the young leaf composition of this invention. Beverage forms include, for example, a green juice drink obtained by mixing a young leaf composition in a dry form with a beverage, and a green juice drink obtained by directly blending sesame, ground sesame and kinako into young leaf juice. .

  In view of storage stability, storage property, and handling, the young leaf composition of the present invention is preferably in a dry form containing dried young leaf powder, dried sesame seeds, ground sesame seeds and kinako. In particular, it is preferably in the form of granules obtained by granulating ingredients as raw materials or in the form of tablets. At that time, if the sesame seeds are subjected to granulation, the sesame seeds are destroyed by the pressure at the time of granulation, and hulls of the outer skin may be mixed to give an unpleasant texture to the young leaf composition of the present invention. It is preferable to mix the sesame seeds after stirring a mixture containing other ingredients, that is, dry powder of young leaves, ground sesame seeds and kinako, and then agitate and mix.

  Examples of the granulation method include a commonly used method such as a fluidized tank granulation method, a wet granulation method, and an extrusion granulation method. Preferably, the fluidized tank granulation method is used. At that time, if the blended amount of ground sesame is 15% by mass or more based on the total amount of the young leaf composition, the oil content of the sesame is raised, the fluidity is changed, and it may be extremely difficult to granulate. is there. In such a case, by setting the drying temperature at the time of granulation to 35 to 50 ° C., preferably 40 to 46 ° C., it is possible to granulate effectively. In addition, the raw material, that is, dry powder of young leaves, ground sesame so that the moisture value of the granule after granulation is 2 to 6%, preferably 3 to 5%, more preferably 3.5 to 4.5% When the water content in the mixture containing kana flour is adjusted, granulation can proceed well, the specific gravity of the granules can be adjusted, and good granules in which splashes do not scatter during packaging can be produced. In that case, the water content in the mixture containing young dry powder, ground sesame and kinako for the granulation step is usually 8 to 2% by mass, preferably 8 to 4% by mass. The granular young leaf composition may be in the form of blocks or pellets.

  In granulation, a commonly used excipient may be added. Examples of the excipient include sucrose, glucose, corn starch, calcium phosphate, lactose, dextrin, starch, crystalline cellulose, cyclodextrin and the like.

  As a method for producing the young leaf composition of the present invention, for example, dry wheat wheat powder is ground and mixed with sesame seeds and kinako, and if necessary, excipients, granulated, sieved through a 10-mesh sieve, There is a method of mixing and stirring sardines.

  When the dried leaf composition obtained in this way is mixed with a drink and drinks, it has a good taste and richness, and since there is no blue odor peculiar to green juice, it is easy to drink and can be ingested continuously. That is, it is possible to provide a green juice that is extremely easy to drink. Examples of the drink include water, hot water, milk drink, tea drink, soft drink, jelly drink, sports drink, carbonated drink, fruit juice drink, lactic acid bacteria drink, fermented milk drink, soup, cocoa drink, and the like. Especially when drinking mixed with milk, the conventional green juice is very difficult to drink because the blue odor and the odor of milk are combined, but the young leaf composition of the present invention is very compatible with milk, and the young leaf component Nutritional components of sesame, sesame, flour and milk can be taken at once. Moreover, you may ingest the young leaf composition of a dry form mixed with foods, for example, semisolid foods, such as a yogurt, a pudding, and a jelly. The liquid young leaf composition obtained by adding young leaf squeezed juice as a processed young leaf and adding sesame seeds, iri sesame seeds, and kinako to this is also well-flavored and rich, and does not have the blue odor peculiar to green juice. Therefore, it is easy to drink and can be ingested continuously.

  The young leaf composition of the present invention includes other food forms such as bread, confectionery, udon noodles, confectionery such as cookies, chocolate, candy and rice crackers, spreads such as sprinkles, butter and jam. The form is mentioned.

  In addition to the above components, additives used in foods may be appropriately added to the young leaf composition of the present invention. The components that can be blended are not particularly limited. For example, various oils and fats, fatty acids, alcohols, gums and other polymer compounds, surfactants, colorants, antiseptic / antibacterial / bactericidal agents, pH adjusters, chelates Agents, excipients, thickeners, stabilizers, preservatives, isotonic agents, binders, dispersants, lubricants, disintegrating agents, taste-masking agents, sweeteners, moisture-proofing agents, fragrances, cooling agents, List antioxidants, reducing agents, solubilizers, solubilizers, foaming agents, thickeners, solvents, bases, fluidizers, emulsifiers, plasticizers, buffers, brighteners, coating agents, etc. Can do.

  EXAMPLES Hereinafter, although this invention is demonstrated further more concretely based on an Example, this invention is not limited to these Examples.

  As the raw material, organically grown wheat leaves were used. This was washed with water to remove adhering mud and the like and cut into a size of about 10 cm. 100 kg of the cut young wheat leaves were immersed in hot water (1000 L) at 90 to 95 ° C. for 3 minutes, and then immediately immersed in cooling water at about 20 ° C. for 5 minutes to cool. Subsequently, the cooled young wheat leaves were centrifuged for 30 seconds and dehydrated to some extent, and then dried with hot air at 80 ° C. for 4 hours in a dryer. The obtained young wheat leaf was cut into a size of about 5 mm using a cutter, and then steam sterilized with a saturated water vapor pressure of 150 ° C. for 3 seconds. The water contained in the young leaves by steam sterilization was dried and then finely pulverized using a hammer mill so that 90 mass% passed through the 200 mesh section to obtain young wheat leaf powder as a dry powder of young leaves. Separately, commercially available iri sesame (organic sesame seeds: manufactured by Mittake Food Industry), ground sesame seeds (organic sesame seeds: manufactured by Mittake Food Industry) and kinako (organic kinako powder: manufactured by Hinode Flour Milling) were used.

(Example 1)
Wheat young leaf powder, ground sesame, kinako and dextrin were mixed in the amounts shown in Table 1, and granulated by a fluidized tank granulation method using a fluidized tank adjusted to a temperature of 44 ° C. At that time, the water content of the mixture of young wheat powder, ground sesame seeds, kinako and dextrin was adjusted so that the water content of the obtained granules was 4%. The granules were then passed through a 10 mesh screen. Sliced sesame was added to the obtained granules, and the mixture was stirred and mixed to produce a young leaf composition.

(Example 2)
The young leaf composition was manufactured by the method similar to Example 1 by the mixing | blending of Table 1. FIG.

(Comparative Examples 1-6)
The young leaf composition was manufactured by the method similar to Example 1 by the mixing | blending of Table 1. FIG.

(Test example)
4 g of each of the young leaf compositions of Examples 1 and 2 and Comparative Examples 1 to 6 was mixed with tap water or milk that was separately passed through a 100 mL water purifier, and stirred until the powder was completely dissolved. A juice drink was prepared. Each aojiru drink was compared with each other, and the aroma, taste and ease of drinking were examined.

Evaluation item and result display symbol Flavor evaluation (common to tap water and milk)
+: Bad fragrance, taste and ease of drinking ++: Bad fragrance, taste and ease of drinking ++++: Bad one of fragrance, taste and ease of drinking ++++: Scent, taste and ease of drinking All good

  From the above results, the young leaf composition of the present invention is a comparative example 4 to 6 in which only iri sesame, ground sesame or kinako is blended, comparative example 1 in which iri sesame is not blended, iri sesame is not blended, Compared to Comparative Example 2 with a large amount of blended sesame seeds and Comparative Example 3 with a small amount of ground sesame seeds, the aroma, taste and ease of drinking are improved, especially when dissolved in milk It was found to be very good.

Claims (7)

  A young leaf composition comprising a processed young leaf, ground sesame, dried sesame and kinako.   The young leaf composition according to claim 1, wherein the processed young leaf is a dry powder of young leaf and contains 15% by mass or more of ground sesame.   The young leaf composition of Claim 2 containing 40-80 mass% of dry powder of young leaves, 1-8 mass% of sesame seeds, 15-50 mass% of ground sesame seeds, and 1-20 mass% of kinako.   The young leaf composition of Claim 1 whose young leaf processed material is young leaf squeezed juice, and contains 0.6 mass% or more of ground sesame.   The young leaf composition of Claim 4 containing 0.04-1.6 mass% of sardine sesame, 0.6-10 mass% of ground sesame, and 0.04-4 mass% of kinako.   After adjusting the moisture content of the mixture containing the young leaf dry powder, ground sesame and kinako so that the moisture value of the granulated granule is 2-6%, and granulating the mixture at 35-50 ° C, A method for producing a young leaf composition comprising blending iri sesame.   The method of Claim 6 which mix | blends iri sesame so that it may become 15 mass% or more with respect to the whole quantity of a young leaf composition.